I would actually recommend just using the ABM to mix the dough and then bake the bread in the oven.  Most ABMs are designed to stretch glutens and will have multiple rises which tends to make the dough of GF breads tough, plus they over bake it.  Even the quick bread settings bake it too long and if the bread is left in the ABM after the baking finishes, it will become tough as the ABM cools.

I would also advise contrary to manufacturer's instructions that you make a sponge with the yeast, warm water, egg and sugar and allow it to grow for at least 20 minutes before adding it at the bottom of the ABM (liquids first), rather than making a well in the dry ingredients and adding the yeast there.  Pre-activating the yeast allows it to go to work immediately and allows the GF flours to better rise and maintain their integrity.  It also assures that all liquids are room temperature and that the flours can assimilate them making for a less gritty end product.

I work for Allergygrocer.com as a baking consultant and even though all our mixes use quick rise yeast and the packages state there is no need to allow the bread to rise, I have experiment with all the bread recipes and find that either a sponge or a 20 minute rise time before baking actually makes a much nicer, higher risen loaf.

HTH

Brenda-Lee